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Savory Dark Academia Mushroom and Thyme Dutch Baby Pancake

dark academia mushroom and thyme dutch baby pancake - featured image
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A savory Dutch baby pancake infused with fresh thyme and topped with sautéed mushrooms, offering a crispy, airy texture and rich, earthy flavors perfect for cozy breakfasts or brunches.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup (95g) all-purpose flour, sifted
  • 3/4 cup (180ml) whole milk, room temperature (or oat milk for dairy-free)
  • 1/2 teaspoon salt
  • 1 tablespoon fresh thyme leaves, finely chopped (stems removed)
  • 3 tablespoons unsalted butter (for the skillet), browned
  • 8 ounces (225g) cremini or baby bella mushrooms, sliced thin
  • 1 tablespoon olive oil or unsalted butter
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs for garnish
  • Optional: grated Parmesan or Pecorino Romano cheese
  • Optional: fresh cracked black pepper
  • Optional: drizzle of extra virgin olive oil or truffle oil

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside to heat up while you prepare the batter.
  2. In a small pan, melt the 3 tablespoons of unsalted butter over medium heat until golden brown and nutty (about 3-4 minutes). Remove from heat and set aside to cool slightly.
  3. In a mixing bowl, whisk 3 large eggs until frothy. Add sifted flour and salt, then gradually pour in milk while whisking to avoid lumps.
  4. Stir in chopped fresh thyme and the browned butter. The batter should be smooth and slightly runny.
  5. Heat olive oil or butter in a separate skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally.
  6. Add minced garlic and cook for another minute. Season with salt and pepper to taste. Remove from heat.
  7. Carefully remove the hot skillet from the oven. Quickly pour the batter into the skillet, swirling to coat evenly.
  8. Return the skillet to the oven and bake for 20-25 minutes until the pancake is puffed and golden brown on the edges.
  9. Remove the Dutch baby from the oven and spoon the sautéed mushrooms over the top.
  10. If desired, sprinkle with grated Parmesan and cracked black pepper.
  11. Serve immediately to enjoy the crispy edges and tender center.

Notes

Ensure the oven and skillet are fully preheated to achieve puffed, crispy edges. Whisk eggs until frothy for better rise. Avoid overcrowding mushrooms when sautéing to prevent sogginess. Serve immediately for best texture. Leftovers can be stored refrigerated up to 2 days and reheated gently in a low oven.

Nutrition

Keywords: savory Dutch baby, mushroom pancake, thyme pancake, Dutch baby recipe, brunch recipe, savory breakfast, cast iron skillet pancake

Find it online: https://tomyumy.com/savory-dark-academia-mushroom-and-thyme-dutch-baby-pancake-recipe-made-easy/